From the kitchen of One Perfect Bite...This is one of my favorite old-time desserts. I love lemon-flavored anything and the bright palate clearing taste of this sweet-tart pudding is one that should not be missed. This easy recipe produces a batter that creates two layers, one a cakey sponge, the other a pudding that forms at the bottom of the dish in which the pudding bakes. Long time reader's of my blog will remember that one of the first desserts I featured in 2008 was an apricot-sauced, lemon sponge pudding that was made by my friend, Lily. Her version is more difficult to make than the one I'm featuring tonight, but the apricot sauce that is served with it is memorable. Lily's recipe can be found here, and there is nothing to preclude serving her apricot sauce with tonight's easier to make pudding cakes. You will have the best results with this recipe if all your ingredients are at room temperature and you thoroughly butter the ramekins in which the batter bakes. The recipe is straightforward and needs no additional input or explanation from me. If you share my love of old-fashioned desserts, I hope you'll give this version of an old favorite a try. Here is how the pudding cakes are made.
